Cheesecake Filled Strawberries

Have you heard of the Pinterest craze amongst women (and men…but mostly women)?

I am a straight up addict.

I am never left uninspired. Whether it be pretty desserts, amazing DIY projects or fun fashion ideas, I literally can spend hours perusing the different pins.

If you are as addicted as I am, chances are you’ve seen pictures of these strawberries before.

I have a pregnant friend who discovered these strawberries on Pinterest and requested I make them for her, which I obviously obliged immediately.

There is nothing I love more than a recipe request.

Seriously.

Sometimes I can’t figure out what to make and I get stuck in a rut of not knowing what I want or what you might want.

So if you’re EVER craving something, tell me and I will make it for you immediately.

AKA, tell me what you want and I’ll make it for you this weekend.

Ready……………..GO.

These are a no bake item which makes them PERFECT for summer and hot spring days.

You don’t need to turn on the stove or oven and you can whip them together in no time.

Start by washing the berries and cutting off the tops.

Then use a berry pitter or a small knife or spoon to scrape out the insides of the berries. Try not to go all the way through or your filling may leak through.

I also cut off the tip on the bottom of the strawberry so that they wouldn’t tip over and could rest sitting up on their own.

For the cheesecake filling, you cream together cream cheese, powdered sugar and vanilla.

I used about 2 pounds of strawberries and therefore used a brick and a half of cream cheese, about 6 tablespoons of powdered sugar and a tablespoon of vanilla. You can add more vanilla and powdered sugar to taste and until you reach a desired consistency. I wished I had used a bit more powdered sugar to add a little more sweetness to my tart berries.

Then Take a spoon and fill the berries to the brim with the cream cheese filling.

Finish them off with some  crushed graham crackers on top and you are all set!

I mixed in about 1 teaspoon of granulated and 2 teaspoons of brown sugar with the graham crackers to add a bit more sweetness since my berries were so tart. You can omit this if you make your cheesecake filling sweeter than I did.

Please don’t mind my ghetto fingernails…

These should be served and consumed immediately or within the same day that you make them. The berries get mushy and the taste isn’t as good after one day, in my opinion.

You can absolutely make the cheesecake filling ahead of time and then use it on fresh berries accordingly.

Recipe: Cheesecake Filled Strawberries

Ingredients:

1 Pound Ripe Strawberries (I used 2 pounds in my pictures)

1, 8oz Package Cream Cheese, softened

3-5 Tablespoons Powdered Sugar

1 Teaspoon Vanilla Extract

1/4 Cup Graham Cracker Crumbs (or less)

Directions:

Wash and dry strawberries thoroughly.

Cut off tops and scrape out insides of berries. Also cut off bottom tip so they will rest standing up on their own without tipping over.

In a small bowl, cream together cream cheese, powdered sugar and vanilla extract with an electric hand mixer. Once light and fluffy, fill strawberries with cream cheese mixture.

Finally, sprinkle tops with graham cracker crumbs and serve!

You can also add some granulated sugar, brown sugar or cinnamon to the graham cracker crumbs and sprinkle that over the tops of the berries.

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